Tomato and Pepper Pasta Sauce with Fresh Spaghetti
- 125g organic sun-ripened tomatoes in oil, from the deli counter
- 100g Pepperdew Sweet Piquante Peppers, rinsed and drained
- 2 tbsp salted capers, rinsed
- 2 garlic cloves, chopped
- 100ml extra virgin olive oil
- ½ x 25g pack fresh basil, torn into pieces
- 500g bag Waitrose Fresh Pasta Spaghetti
- Drain the tomatoes from their oil and place in a food processor with the peppers, capers and garlic. Blend to a thick paste, scraping down any mixture that clings to the sides of the bowl. Add the oil and basil, and blend very briefly to combine.
- Add the pasta to a large pan of boiling water. Bring back to the boil and cook for 3 minutes until just tender.
- Drain the pasta lightly so there is still plenty of water left clinging to it and return to the pan. Spoon in the sauce and mix with the pasta over a gentle heat for a few seconds. Pile onto warmed plates and serve, scattered with freshly grated Parmigiano Reggiano, if preferred.
Use the drained oil from the tomatoes to make up the quantity of olive oil in the recipe. If cooking for two, halve the quantity of spaghetti and store the excess sauce in an airtight container in the fridge for up to three days.
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